aloo tikki chaat
Dishoom, p. 182–183
Ingredients
- For the aloo tikki
- Floury potatoes
- Fine sea salt
- Cornflour
- Ground white pepper
- Ghee
- For the crispy chickpeas
- Strong white bread flour
- A large pinch of fine sea salt
- Deggi mirch chilli powder
- Drained tinned chickpeas
- (½ x 400g tin)
- Vegetable oil for deep-frying
- For the sweet yoghurt topping
- Full-fat greek yoghurt
- Caster sugar
- To assemble and serve
- Quantity tamarind drizzle
- (page 358)
- Coriander-mint chutney
- (page 378)
- Cumin seeds
- Coriander leaves
- Pomegranate seeds
- (less than ½ pomegranate)
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